Roberto Caporuscio was born and raised on a dairy farm in Pontinia, near Naples . There, he first developed his culinary skills by producing and selling cheese. Roberto then moved to Naples to study the craft of Neapolitan pizza-making with the most talented pizza masters.
In his classes you will learn how to make, stretch and prepare dough using authentic and traditional methods, before covering your dough in the tastiest toppings and discovering how to cook it to perfection to become a real pizza master.
